Sausage & Pumpkin Quiche

Pumpkin Quiche

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I used leftover cooked fresh pumpkin, but canned is even easier. As usual, this has a shredded potato crust.


  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg 
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 2 cups cooked pumpkin
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 cloves garlic, minced
  • 8oz (240gr) sausage, either bulk or sliced if links
  • 3oz (90gr) cheese, raclette, Cheddar, or your favorite cheese, sliced
  • 2 tsp olive oil
  • 3 eggs
  • 1 tbs Dijon-style mustard
  • 1/2 cup (4oz, 120ml) cup milk
  • 1/2 cup (4oz, 120gr) Greek yogurt


  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Sauté onion, celery, and garlic in oil over medium high heat for 5 minutes.
  • Add sausage and sauté 7 – 8 minutes longer, until cooked through.
  • Whisk eggs, mustard, yogurt and milk together.
  • To assemble:  Remove crust from oven.
  • Spread the pumpkin over the potatoes. 
  • Spread the sausage mixture evenly over the crust.
  • Top with cheese.
  • Pour egg mixture over all and bake, 30 minutes.
  • Remove from oven and let rest 5 minutes before cutting.


Note:  I usually put the quiche dish on a baking sheet to make it easier to handle. I normally use sausages, rather than bulk, as that is what I can easily get. I slice them about 3/4″ thick.

Keywords: sausage, pumpkin, quiche

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